menu development

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Photos: 21 mouth-watering dishes on Facebook’s cafeteria menu

From duck confit with peach jam to Korean BBQ, serious eats are one of the perks for Facebook employees.

Menu

Foodservice directors go all out for Mardi Gras

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

Members of Michigan State University’s Shark Club are upset that the university added wild mako shark meat to an entrée served in a dining hall.

Binghamton University is giving students the option of switching to environmentally friendly eggs. The catch is that students will see an increase in meal plan prices to make up for the extra cost.

Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.

Robert Floccari, director of dining for Chartwells at York College of Pennsylvania, York, Penn., would love to tour Italy, wishes he could play piano and keeps a supply of Fresca in his fridge.

Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."

Merger with University of Arizona Health Network in the works.

Robert Floccari has enhanced the foodservice offerings at York College of Pennsylvania by swapping out frozen and premade products.

A new law prohibits New Jersey schools from not serving meals to students who have delinquent payment accounts without notifying parents first.

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